Linguine with White Clam Sauce

Over the holidays we had an Italian feast! Ravioli stuffed with mushrooms, gnocchi with pesto and Linguini with White Clam Sauce. This is my son’s favorite! This one is for you Jared!

Ingredients

1 pound dry linguini

Kosher salt

1/3 cup extra-virgin olive oil, plus 3 tablespoons more

5 cloves finely chopped garlic

1/2 teaspoon red pepper flakes

3/4 cup dry white wine

1/4 cup water

36 littleneck clams; make sure to wash to get all the sand and out.

3 tablespoons finely chopped flat-leaf parsley

Directions
1. Bring a large pot of water to a boil and season generously with salt. Boil pasta until al dente (tender but not mushy).

2. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes.

3. Drain pasta and transfer to a large serving bowl. Toss with remaining 3 tablespoons extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss. Season with salt, to taste.